A delicious addition to sweet and savoury dishes, pears are available year round thanks to several different varieties grown in Australia. They are good for you too. Pears are high in dietary fibre to support gut health, they are also low GI to provide a sustained source of energy and are a source of vitamin C which supports healthy skin and the immune system.
This recipe for gluten-free pear loaf is made with Beurre Bosc Pears. It’s a medium-large pear that’s in season from March to November. Thank to Australian Pears for sharing this delicious gluten-free Beurre Bosc pear recipe. Visit their website for more pear tips and recipes.
Pear Loaf With Beurre Bosc Pear
- 2 Beurre Bosc Pears, semi-ripe, cored, peeled and thinly sliced
- ¾ cup buckwheat flour
- 3 teaspoons gluten-free baking powder
- ½ cup tapioca starch
- 1½ cups almond meal
- ¾ cup coconut sugar
- 3 eggs
- 4 teaspoons vanilla extract
- ⅓ cup pure maple syrup
- 2/3 cup extra virgin olive oil
- Preheat the oven to 170°C. Grease a loaf tin with olive oil, line with baking paper and set aside.
- Sieve buckwheat flour, baking powder and tapioca starch into a large mixing bowl. Add in the almond meal and coconut sugar and whisk to combine. Use the back of a spoon to break up any lumps of sugar and mix through.
- In a smaller bowl whisk together the eggs, vanilla extract, maple syrup and olive oil.
- Pour the wet ingredients into the dry ingredients and mix to combine.
- Transfer half of the mixture into the baking paper-lined loaf tin, spreading the mixture out so that it is even. Arrange half of the slices of pear across the surface of the mixture before pouring remaining mixture into the tin. Take the remaining pear slices and arrange on the top of the mixture.
- Place the loaf into the oven and bake for 80 minutes or until a skewer comes out clean when pushed into the centre. Allow to sit in the tin for 5 minutes before transferring to a cooling rack. Allow to cool completely before serving to prevent